Today I am handing over the blog to the lovely Lucy Smee. Now that Pigeon Lips has scarpered, Lucy is my new desk mate at work. She happened to ask me if I had any suggestions for the liver in her freezer and I immediately thought of Vincent’s recipe. I haven’t tried it myself but Lucy has delivered a full and frank report. How lovely! I meanwhile am sitting by my gas fire, drinking beer and watching “Escape From the Planet of the Apes”.
Extremely easy to prepare and cook. I love risottos! Only one pot to wash up. And not much chopping, only an onion, the bacon and liver. Super quick! My helper didn’t even finish his glass of wine while we were cooking it.
I am aware that this recipe may not be for everyone as liver is not a hugely popular ingredient. However, I really recommend trying it as it was DELICIOUS (I do adore liver). I love liver so much that my worry before we started was that the liver would overcook – however it did not and was still all nice and melty. It was really, really tasty; I think because the saltiness of the stock and cheese brought out even more delicious liver flavour! Mmmmm, liver. I didn’t add any salt either because of the stock and cheese, just lots of pepper. Perhaps if I did it again (perhaps? I definitely will!) I would add some kind of herb such as parsley.
The other good thing is that apart from the rice and cheese all the ingredients are pretty cheap – especially liver. I got a big box of chicken livers for only £1. £1! What other sources of protein give you that much value for money I ask you. And the next time you make it you’ll already have the rice and cheese from last time so you know, this gets the Smee austerity plan tick of approval.
I ended up with about 3 portions, and I’m looking forward to my leftovers tonight! Martin wanted to scoff them as well last night but I wouldn’t let him. He made a sad face.
Recipe from: Cooking Price-Wise. Thanks Lucy! That was ace. If anyone else fancies writing a guest post about a Vincent Price recipe just let me know.